Irresistible Pumpkin Bars Recipe with Spiced Cream Cheese Frosting

This pumpkin bars recipe has been a family favorite for over 15 years — tender, moist pumpkin bars finished with a creamy cream cheese frosting.

Click here to SAVE this recipe!

Ben could eat these pumpkin bars year-round, but in our house pumpkin treats are saved for fall. Limiting them to one season keeps them special and much anticipated. Do you reserve any recipes for certain times of year or special occasions?

I’ve made this pumpkin bars recipe for years. The bars are thick, tender and moist, topped with a thin layer of rich cream cheese frosting. Eat them by hand or with a fork like cake — either way, it’s hard to stop at one.

Grocery List

Most of these ingredients are likely in your pantry already, with the possible exception of canned pumpkin. If you don’t have any, grab a can so you’re ready when the craving hits.

Gather these ingredients:

• Pumpkin puree (15 oz. can)
• Flour (2 cups)
• Sugar (1 ⅔ cups)
• Vegetable oil (1 cup)
• Eggs (4 large)
• Ground cinnamon (2 teaspoons)
• Baking powder (2 teaspoons)
• Baking soda (1 teaspoon)
• Salt (1 teaspoon)
• Cream cheese (4 oz., room temperature)
• Unsalted butter (4 tablespoons, room temperature)
• Vanilla extract (1 teaspoon)
• Powdered sugar (3 to 4 cups, sifted if desired)

See the recipe card below for exact ingredient amounts and full instructions.

How to Make Pumpkin Bars

This recipe comes together like a cake batter but yields slightly denser bars. The method is straightforward and quick.

1. Preheat the oven to 350°F and grease a 9×13-inch pan.
2. In a large bowl, whisk the eggs, sugar, oil and pumpkin until combined.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
4. Gradually add the dry ingredients to the wet ingredients and stir gently until just combined — do not overmix.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 25 to 35 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool completely on a wire rack.
7. For the frosting, beat the softened cream cheese and butter until smooth. With the mixer on low, add the powdered sugar and vanilla and mix until smooth and spreadable. If the frosting is too thick, add a tablespoon of milk at a time until it reaches desired consistency.
8. Spread a thin, even layer of frosting over the completely cooled bars. Cut into squares and serve.

Storing Pumpkin Bars

Because of the cream cheese frosting, store the bars covered in the refrigerator. They keep well for up to one week, though they rarely last that long in our house. Serve chilled or let sit briefly at room temperature; you can also warm individual pieces for a few seconds in the microwave if you prefer them warm.

Best Tips

Do not overmix the batter — mix only until the ingredients are combined to keep the bars tender.

Soften the cream cheese — bring it to room temperature about two hours ahead. If you forget, remove it from the package and warm it briefly in the microwave at 50% power in short bursts until soft.

Adjust frosting consistency — if the frosting is too thick to spread, add a tablespoon of milk at a time. Add more or less powdered sugar to taste.

Sifting powdered sugar — sifting helps make the frosting smoother, but it’s optional.

Cool completely before frosting — be patient. Spread frosting only after the bars are fully cool to avoid a soggy frosting or cake layer mixing into the icing.

More Pumpkin Recipes

• Pumpkin Snickerdoodles
• Pumpkin Scones
• Chocolate Pumpkin Brownies
• Easy Pumpkin Pie
• The Best Pumpkin Muffins

Print this recipe or pin it to save for later. Made this recipe? Leave a rating or tag @seededtable so we can see your results — I love hearing from you!

This recipe was originally published September 2008 and updated September 2020 with new tips and photos.

Recipe Card